150g of prosciutto, cut into strips
6 cups of ripe melon, diced
1 cucumber, peeled and cubed (for ice)
Salt to taste
150g of prosciutto, cut into strips
6 cups of ripe melon, diced
1 cucumber, peeled and cubed (for ice)
Salt to taste
In a non-stick skillet, fry the prosciutto strips until they're golden brown and crispy
Place on paper towels and set aside
In a blender or food processor, puree the melon with the cucumber, enough ice to chill without making the soup too watery, and salt
Pour into bowls and refrigerate until chilled
To serve, stir the soup and add the prosciutto strips
